Avocado Shrimp Bacon Salad
This creamy and flavorful salad combines avocado, juicy shrimp, crispy bacon, and tangy blue cheese for a satisfying low-carb meal with a refreshing and rich taste.
Equipment
- 1 sauté pan large
- 1 mixing bowl
Ingredients
- 1 lb raw shrimp
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- Salt to taste
- Pepper to taste
- 1 tablespoon lemon juice
- 2 1/2 avocados chopped
- 1/2 cup tomatoes chopped
- 1 jalapeno chopped (optional)
- 1/4 cup blue cheese crumbled
- 3 pieces bacon cooked
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add one crushed garlic clove and cook until fragrant.
- Add shrimp, season with salt and pepper, and sauté for 5 to 7 minutes until shrimp turn pink and are cooked through. Remove from heat and let cool.
- In a mixing bowl, combine chopped avocados, remaining crushed garlic clove, chopped tomatoes, lemon juice, jalapeño if using, and crumbled blue cheese. Gently fold to keep avocado intact.
- Add cooled shrimp and half of the cooked bacon to the avocado mixture and toss lightly to combine.
- Sprinkle the remaining bacon pieces on top as garnish.
- Refrigerate the salad for at least 1 hour to meld flavors and serve chilled.
Notes
- Add jalapeños for a spicy kick.
- Store leftovers refrigerated up to 2 days.
- Use cooked bacon for best texture.
